Mexican Orange Fudge

3 cups granulated sugar
1/4 cup boiling water
1 cup liquid non-dairy coffee creamer
1/4 teaspoon salt
2 teaspoons grated orange peel, fresh or dried
1 cup chopped pecans or walnuts

Caramelize 1 cup of the sugar in a heavy saucepan over
medium-low heat. Do not stir, but watch closely and tilt pan so
that sugar melts evenly and does not scorch.

Slowly and carefully pour the boiling water into the caramelized
sugar, and stir to mix. Add the remaining sugar, creamer and
salt. Cook over medium heat, and stir until all ingredients are
mixed and mixture comes to a boil. Without stirring, cook until
mixture reaches 238 degrees F on a candy thermometer.

Remove from heat and cool to lukewarm (pan bottom is barely warm
to the touch).

Beat until candy loses its gloss and holds its shape.
Fold in grated orange peel and nuts.
Spread in a buttered 8-inch square dish, and cut into squares.

Makes about 4 dozen pieces.